
A couple of Sundays ago I was watching the Food Network and stared in complete awe as Ina Garten made her Mac and Cheese recipe. I had never attempted to make any sort of mac and cheese that didn’t come from a box before but she made it look so easy and scrumptious, I knew I just had to try it for myself.
The recipe is very straight-forward, although a little expensive to make. I will say that it makes a ton so if you’re entertaining for a few people, it’s worth the cost to make a stellar dish.

I followed Ina’s recipe as best I could and only substituted 3T of cream sherry with 2T of sherry vinegar and used store bought bread crumbs instead of homemade. If at all possible, keep the truffle butter in there because that’s what really makes or breaks this Mac and Cheese.
I had never made a bechamel sauce before so that was probably the hardest part for me. If I could do it over (which I will!), I probably won’t leave the butter/flour/milk mixture on the stove for so long before I add the cheeses. It still turned out really great!
Here are a few pictures from last Friday while making this delicious Mac and Cheese!

Two kinds of mushrooms, shitakes and creminis, sliced.

Two kinds of grated cheeses, white cheddar and gruyere (one of my faves!)

Mushrooms, pasta and bechamel all combined and ready to be topped with bread crumbs and popped into the oven.

Forty minutes later, the result is absolutely delicious and well worth the hour I spent in the kitchen! We had this with some roasted asparagus and left over steaks from the night before.. mmm…
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